A creamy and flavorful chicken pasta dish with a hint of garlic and herbs.
Cook the spaghetti in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency later.
In a skillet, melt the butter over medium heat and sauté the minced garlic until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the diced chicken breast to the skillet and cook until browned and fully cooked.
Cut the chicken into even pieces for uniform cooking.
Stir in the green onions, salt, onion powder, and black pepper, cooking for another minute.
Adjust the seasoning to taste at this stage.
Pour in the heavy cream and bring to a gentle boil, then reduce the heat and simmer until slightly thickened.
Stir occasionally to prevent the cream from scorching.
Toss the cooked spaghetti with the chicken mixture, ensuring the pasta is well coated.
Add reserved pasta water if the sauce is too thick.
Sprinkle with Parmesan cheese and parsley before serving.
Serve immediately for the best flavor and texture.
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